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Tuna and Coconut Rice Empanadas
Prep 15min
Total35min
Ingredients12
Servings4
Empanadas are definitely a people pleaser. They’re versatile and you can use many different fillings and you can even prepare them in advance to save time. They’re a hit at any celebration or a great after-school snack.
This recipe is simple and a delicious option for lunch or a quick dinner. Everyone at home loved these tuna and coconut rice empanadas. They were a success!
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Ingredients
For the empanadas:
2tablespoons butter
1cup carrot, grated
1/2cup white onion, chopped
Salt and pepper, to taste
3cans (5 oz each) tuna
1/2tablespoon lemon juice
10empanada lids
1egg, beaten
For the coconut rice:
1cup rice
2cups coconut milk
1cup butter
Salt, to taste
Directions
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1
For the empanadas: Pre-heat oven to 350° F.
2
In a sauce pan, place the butter, carrot and onion. Season with salt and pepper to taste. Cook on medium-heat for 5 minutes or until the onion is tender.
3
Turn off the heat and add the tuna and lemon juice, and mix well.
4
In each empanada lid, place 1 tablespoon of the tuna preparation. Close the edges with a fork or your hand.
5
Put the empanadas on a baking tray and brush them with the beaten egg. Bake for 15-20 minutes or until golden.
6
For the coconut rice: Put the rice, coconut milk, butter and salt in a medium pot. Cook on high heat until it begins to dry up. Cover and continue cooking on low until the rice is ready.
7
Serve and enjoy.
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No nutrition information available for this recipe
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Empanadas are definitely a people pleaser. They’re versatile and you can use many different fillings and you can even prepare them in advance to save time. They’re a hit at any celebration or a great after-school snack.
This recipe is simple and a delicious option for lunch or a quick dinner. Everyone at home loved these tuna and coconut rice empanadas. They were a success!
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